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Red lentil fusilli with quinoa and vegetables Calories
Gluten-free legume-based pasta with plant protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Red lentil fusilli with quinoa and vegetables Nutrition Facts
Selected: 100 g
352
KCAL / 100G
Carbs
56.8g
· 64%
Protein
22.5g
· 26%
Fat
3.9g
· 10%
Fiber
9.8g
Red lentil fusilli with quinoa and vegetables Vitamins & Minerals
Vitamins
B1
0.32mg · 27% DV
Folate
95µg · 24% DV
Biotin
6µg · 20% DV
B6
0.29mg · 17% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Iron
5mg · 28% DV
Magnesium
92mg · 22% DV
Red lentil fusilli with quinoa and vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Red lentil fusilli with quinoa and vegetables Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Red lentil fusilli with quinoa and vegetables Contain Allergens?
No known major allergens
Which Diets Is Red lentil fusilli with quinoa and vegetables Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Red lentil fusilli with quinoa and vegetables Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.8g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Foods Similar to Red lentil fusilli with quinoa and vegetables
Red lentil fusilli with quinoa and vegetables — Frequently Asked Questions
How many calories and how much protein are in red lentil fusilli with quinoa and vegetables?
Red lentil fusilli with quinoa and vegetables provides 352 calories and 22.5 g of protein per 100 g. It also contains 9.8 g of fiber per 100 g.
Is red lentil fusilli with quinoa and vegetables suitable for a gluten-free diet?
Yes, it is compatible with a gluten-free diet. It is also suitable for vegan, vegetarian, Mediterranean, flexitarian, and omnivorous eating patterns, with a glycemic index of 42.
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Nutrition data compiled from USDA FoodData Central and scientific sources.